Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen

Book Synopsis: Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways. This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require special equipment are shown with their closest domestic equivalents. In addition to a brief history of molecular gastronomy, how it works, ingredients used and important safety rules, the book includes techniques and recipes as follow: Sous-Vide -- “Under vacuum” cooking, e.g., Confit salmon with pomme puree and squid inkTransglutaminase -- “meat glue” e.g., Salmon and lemon sole terrineDehydration -- e.g., Beet powder and black olive “soil”Centrifugal Cooking -- e.g., Clarified watermelon cocktailEvaporation -- How to make mouth-watering syrups and beverages without artificial flavoringsRapid Infusion -- How to infuse flavors into liquids, e.g., Celery ice creamAdding Smoke -- e.g., Smoked chocolate mousseSpherification -- e.g., Sweet chili bubbles with roast duckCarbonation -- How to intensify the flavors and aromas of foodsFoams and Airs -- e.g., Shellfish bisque with a lemongrass foamHydrocolloids (gels, gums) -- Cured salmon with cucumber jellyLiquid Nitrogen -- For super-smooth sweet and savory ice creamsFood Pairing -- An essential skill in molecular gastronomyAvant-Garde Presentation -- Inspiration and tipsMulti-sensory Taste Perception - The five senses in molecular gastronomy.Molecular Gastronomy at Home shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.